Fava Beans with Red Onion and Mint (Fave con Cipolla Rossa e Menta )

"Skinning broad beans to reveal their bright green inner kernels is time-consuming, but it produces a sweeter, much more visually exciting bean," says Ferrigno. She taught us the great trick of cooking the beans in unsalted water and olive oil to retain that intense color (which looks gorgeous with the red onion). A handful of chopped mint leaves underscores the verdant flavor of this warm salad.

Preparation

Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.

Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 minutes.
Add beans and cook until just heated through, then season with sea salt and pepper. Toss in mint. Serve immediately.

Cooks' note:
Fava beans can be shelled and peeled (but not cooked) 1 day ahead and chilled, covered.

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Recent Review

I just blanched the favas (removed from the pod, but still in their waxy inner skins) for 5 minutes and then did not cook them again after the second shelling; it was perfect. We liked this dish a great deal and would make it again, serving it as a side dish or with a salad for a light summer meal. It made great leftovers for lunches the next day, too.